Roasted and spiced chickpeas ~ Chana jor garam
Chana jor garam ~ Roasted and Spiced Garbanzo beans

Outside my school there used to be a vendor with a cone shaped stand about 2 feet in diameter on the top. The center had four partitions each housing a different roasted legume or nut such as chickpeas (Chana jor garam - 1), Black chickpeas (Chana jor garam - 2), Peanuts (Moongphali) and Ber (Indian berries). Along the rims there would be jars of the same size filled with black salt (kala namak), paprika (red chilli powder), chaat masala and arrays of paper cones. When the bell for recess rang children would make a dash towards various vendors and in minutes they would be swarmed like bees with children extending one rupee coins and demanding their favourite chaat.

These nuts and legumes, roasted and spiced, serve as healthy, low fat but tasty snacks. One can find them in shops but they are very easy to prepare at home as well and so hygienic too. In today's post I am sharing my recipe for crunchy roasted chickpeas/garbanzo beans. Using this recipe you can be assured that the roasted chickpeas will have a crunch that will last for three days at least provided they are stored air tight.

Recipe: Chana jor garam ~ Roasted garbanzo beans /chickpeas
Preparation Time : 45 minutes excluding time to soak beans
Yield : 1.5 cups
Recipe Level: Easy
Recipe/Post by: Sunshinemom

  • 1 cup Garbanzo beans / Kabul chane (Soak 4-5 hrs or overnight)
  • 1 tbsp. Sunflower oil / Olive oil
  • Garlic powder - As per taste
  • Paprika / Red chilli powder - As per taste
  • Chaat masala (Optional)
  • Salt - As per taste
Ingredients / Ready for baking
  • Drain soaked chickpeas.
  • Boil enough water with a pinch of paprika and half the salt. Add drained chickpeas and cook for about 12-15 minutes till the beans are just done. They should not burst out of their skins, should be firm but easily cut with a knife.
  • Drain again. Remove any excess water/moisture by patting between layers of kitchen napkin. I use a clean towel to do this.
  • Pre-heat oven to 200 deg. Cel.
  • In a baking pan pour 1/2 tbsp. oil and turn over the dry boiled chickpeas. Add salt and garlic powder (optional).
  • Toss well till all the beans are evenly coated with the oil. Arrange them in a single layer on the pan.
  • Bake in the oven for 20 minutes at 200 deg. Cel. If your oven has burn spots like mine check after the first 10 minutes and toss before putting it back for another 10 minutes.
  • Remove and let cool completely.
  • Again pre-heat oven to 200 deg. Cel. This time bake for about 10-15 minutes till the chickpeas become crunchy and golden. Keep checking and tossing after every five minutes for burn spots (in which case turn over the tray and bake the opposite side). Mine gets done in 10 minutes but some ovens may take a little longer, but definitely not more than 15 minutes.
  • Remove and cool till easy to handle.
  • Put the roasted beans in a paper bag. Toss in spices as needed (paprika, black salt and chaat masala). Fold the open end of the bag and shake well so that the beans are well coated.
  • Arrange in a tray till it comes to room temperature and store in an air tight bottle.

Special Notes/Tips:
  • Double baking ensures that the crunch of the beans lasts for a few days. Otherwise the beans become soft the very next day.
  • If you add the paprika in the beginning it might burn hence I prefer adding it towards the end.
  • Spices are optional. You can experiment with Italian dried herbs which also taste extremely good, such as rosemary and oregano.
  • Garlic flakes make a good addition.
  • Cool completely before storing to prevent spoilage and tenderness.

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  1. Anonymous // 12 July 2010 at 15:20  

    A delicious, very tempting snack! It is my first time on this amazing blog! Congratulations! recipes are mouthwatering and the pics are very pretty!

  2. Madhuri // 12 July 2010 at 20:21  

    Wow Harini... Nice and neat pictures... and yeah one of the healthy snack

  3. Nithya // 12 July 2010 at 22:14  

    Thats really yummy :) I love the pics a lot :)

  4. Priya (Yallapantula) Mitharwal // 12 July 2010 at 22:44  

    Wow, how crunchy and spicy looking, lovely !!!

  5. Adelina // 17 July 2010 at 10:04  

    oh, so easy and so chickpeas in any form- this is certainly original!

  6. Mythreyee // 19 July 2010 at 21:41  

    Love to snack on this. I love this crunchy snack. I've always bought this from stores. Will surely try this recipe one day. Home made is always good and healthy and fresh as well.

  7. meeso // 20 July 2010 at 23:53  

    I can eat chickpeas any which way! I will try this :)

  8. Nachiketa // 4 August 2010 at 12:05  

    this is my m-o-s-t fav snack... :)

    Awesome pictures here...

    The Variable, Crazy Over Desserts - Nachiketa
    Catch me on facebook @ Crazy Over Desserts

  9. Anonymous // 21 December 2010 at 22:42  

    Tried it ... loved it... will defn do it over and over again :-)

  10. Sunshinemom // 21 December 2010 at 22:51  

    Anisha, I am glad you liked it and thanks for the feedback:).